Anyone that follows my Instagram journey knows that my husband and I recently traveled to Cancun (despite the plan initially being Paris!). I had been in a major breakfast rut. I prefer savory, flavourful foods in the morning usually, but I was struggling to find healthy alternatives and variety.
This trip opened my eyes to a whole new breakfast option: Mexican food!!
Is there anything better than a couple of flautas covered in salsa and hot sauce or boting into a crunchy tostada?? In my opinion, they’re some of the best foods out there. As an added bonus, when you make them in a more authentic Mexican style, they’re already healthy!!
Give these a try for breakfast, lunch, or dinner, and let me know what you think below!?❤
Baked Chicken Flautas
Top with a dollop of Greek yogurt for added protein, or add cheese to the filling to make these particularly delicious!
Ingredients
- 1 3/4 cup chicken breast cooked and shredded (1 large or 2 medium)
- 2 tbsp ranchera sauce or enchilada sauce
- 10 corn tortillas fresh or defrosted
- Spray oil
- 2 1/2 cups lettuce shredded
- 2 1/2 cup pico de gallo
- 10 Tbsp plain Greek yogurt
Instructions
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Start with one large chicken breast. I chose to pressure cook it with ranchera sauce and chicken stock; you can slow cook it with enchilada sauce and stock, poach it, bake it seasoned to your preference - there are no wrong answers here as long as they aren't too wet after shredding.
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Get your fresh (or defrosted) corn tortillas. One large chicken breast made 10 flautas for me, but it will depend on your grocer! Lightly spray a non-stick pan and warm over medium heat. Heat your tortillas one at a time in the pan on both sides, only spraying the pan again every 3-4 tortillas.
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Immediately after removing the tortilla from the pan, add about 2 tbsp of your shredded chicken. You can also add a small sprinkle of cheese if you like! Tightly roll the tortilla, and use a toothpick to hold it together.Place in a 9×13 glass dish. Repeat with all tortillas until you are out of chicken!
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Bake at 350F for about 20 minutes, or until the flautas are crispy to your liking. They last for a few days in the fridge.
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Top two flautas with 1/4 cup lettuce, 1/4 cup pico de gallo, and 2 tbsp Greek yogurt.
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You can top them with so many options! Want a little more protein? Throw some plain Greek yogurt on there or a fried egg. I threw a little green hot sauce on the side myself.
Recipe Notes
Recipe counts as:
1/2?1/2❤??
☕(? with salad)
